GROUND PORK MENUDO
Using ground pork instead of stew meat is a practical and easy way of making Filipino menudo on a weeknight.
Provided by Liza Agbanlog
Categories Philippines Pork Soup/Stew Potato Carrot Small Plates Kid-Friendly Quick & Easy Raisin Dairy Free Peanut Free
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the oil in a skillet over medium-high heat. Add the garlic and onion, and sauté until the onion begins to soften, about 2 minutes.
- Add the ground pork and cook, stirring regularly, for 5 minutes or until the meat is lightly browned. Stir in the fish sauce.
- Add the tomato sauce and water. Stir, cover and cook on medium heat for 5 minutes, stirring occasionally.
- Add the carrots, potato and bell pepper, and cook for 10 minutes. Add the green peas and raisins, and cook for another 5 minutes, or until the vegetables are tender. Season to taste with salt and pepper. Serve with steamed rice.
INSTANT POT PORK LOIN WITH CARROTS AND ONIONS
Pork Loin is so lean that it's often overcooked and turns out dry --but not with the Instant Pot. After just thirty minutes, you have tender and juicy pork in a rich, savory sauce. Serve with mashed potatoes for a quick and easy comfort meal.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Stir to combine the brown sugar, dill, paprika, 1 1/2 teaspoons salt and 1 teaspoon pepper in a small bowl. Rub the mixture all over the pork loin.
- Set a 6- or 8-quart Instant Pot® to medium saute (see Cook's Note) and add the olive oil. When the oil is hot, add the pork loin and brown all over, turning with tongs, about 4 minutes. Remove to a plate. Add the onions and carrots and season with 1/2 teaspoon salt. Cook, stirring frequently, until the vegetables begin to brown, about 4 minutes. Add the tomato paste, thyme and sage. Stir to coat the vegetables in the tomato paste. Add the wine and simmer until reduced by half, 1 to 2 minutes. Add the chicken broth and return to a simmer. Tuck the bay leaf into the sauce and nestle the pork loin in the middle (it will not be covered by liquid).
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 30 minutes.
- After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 10 minutes, being careful of any remaining steam, unlock and remove the lid. Remove the pork to a cutting board.
- Return the sauce to a simmer on the medium saute setting. Mash the butter and flour into a paste with a fork in a small bowl. Whisk into the simmering sauce and cook, whisking, until sauce is thickened, about 1 minute. Discard the bay leaf and stir in the parsley. Thinly slice the pork and serve with the sauce.
GROUND PORK WITH CARROTS AND PEPPERS
This is a variation on a recipe from an old friend. I added the carrots to save having to prepare an additional side dish and my family likes it better. The peppers are added in 2 stages, so some are still slightly crisp.
Provided by Cooking at the Cott
Categories Pork
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a wok combine pork, onion and carrots.
- Cook until no pink remains in the pork and carrots are tender crisp.
- Drain off any fat.
- To pork mixture add pasta, soya, Worcestershire and water; stir to coat.
- Add approx 1/2 of the peppers.
- Cover and simmer 10 minutes.
- Toss and add remaining peppers.
- Cover again and simmer an additional 5 minutes until sauce thickens and vegetables are tender.
- Serve over rice.
Nutrition Facts : Calories 370.1, Fat 24.3, SaturatedFat 9, Cholesterol 81.7, Sodium 1507.2, Carbohydrate 15.1, Fiber 3.5, Sugar 6.9, Protein 23.2
PORK WITH CARROTS AND PEPPERS
This dish is an adaption of one a friend made for us many years ago. She used Accent, and while it did bump up the flavour I gave up MSG. Adding the peppers in 2 lots, give the dish a nice texture. We serve it over white rice, with tomato wedges.
Provided by Cooking at the Cott
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a non stick pan, over medium high heat, cook pork with onions and carrots until the pork is no longer pink. Drain off any fat.
- Add in the soy, worchestershire and water and 1/2 of the green peppers. Cover and reduce heat to medium low. Simmer for 10 minutes.
- Remove cover and add remaining peppers and season with black pepper. Stir and continue cooking until most of the liquid is evaporated, about another 10 minutes.
Nutrition Facts : Calories 355.4, Fat 24.3, SaturatedFat 9, Cholesterol 81.7, Sodium 1253.3, Carbohydrate 12.4, Fiber 2.2, Sugar 6.2, Protein 22.2
STIR-FRIED CARROTS AND PARSNIPS WITH SPICY PORK
I based this on a Cantonese dish my dad would make when I was growing up. He would take hours chopping, dicing and slicing and then throw it all into a boiling hot wok and dinner would be served within two minutes. I think he loved the cinema of this type of cooking. I miss him and the dish so much that I came up with a simplified weeknight version of it. Don't like spicy food? Simply omit the red pepper flakes. Serve this with bowls of steamed rice.
Provided by Alex Guarnaschelli
Categories main-dish
Time 25m
Yield 3 to 4 servings
Number Of Ingredients 14
Steps:
- Cook the pork: Heat a large skillet over medium heat and add the oil. When the oil begins to smoke lightly, break the pork into small pieces, add the pork in an even layer and season generously with salt and the red pepper flakes. Brown and cook the pork until the pink is gone, 5 to 7 minutes.
- Add the vegetables and finish: Stir in the garlic, carrots and parsnips and continue stirring and cooking until the vegetables are tender and mixed in, 3 to 5 minutes. Stir in the ginger, peas and vinegar with the hoisin. Shut off the heat and taste for seasoning. Add more vinegar and/or salt if needed. Stir in the sesame seeds and scallions. Serve immediately, with cooked rice if desired.
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GROUND PORK STIR-FRY WITH PEPPERS
From healthyseasonalrecipes.com
Reviews 6Calories 569 per servingCategory Main Course
- Heat oil in a wok or large skillet over high heat. Add peppers, onion and garlic and cook, stirring until the vegetables start to soften, 3 to 5 minutes. Scrape the pepper mixture out onto a plate and keep warm.
- Add pork to the wok or skillet and cook, breaking up until the pork is no longer pink, 5 to 7 minutes. Add edamame, the vegetable mixture and the sauce and cook, stirring until heated through, about 2 minutes more. Serve topped with nuts.
26 EASY GROUND PORK RECIPES FOR DINNER - INSANELY GOOD
From insanelygoodrecipes.com
4.7/5 (21)Published Feb 10, 2021Category Dinner, Recipe Roundup
- Pork Meatballs. Tender, juicy pork meatballs are always a hit at family dinners. They’re packed with flavors despite the short ingredient list. Besides the lean ground pork, you’ll need some spices to create a mixture of bold flavors.
- Lettuce Wraps. Here’s a ground pork recipe made healthy, thanks to the addition of fresh lettuce leaves. Quick and easy, you’ll only need 20 minutes to make this dish.
- Pork Stir-Fry. This stir-fry dish is loaded with favorite spices from Szechuan, a province in China. In 25 minutes, it’ll reach your table and impress the entire crowd.
- Pork Burgers. If you’re a fan of beef burgers, then you’ll love this ground pork variation! They’re just as flavorful, juicy, and filling as traditional burgers.
- Pork Bolognese. Tender ground pork goes into a rich bolognese sauce in this dish. When combined with diced celery, carrots, garlic, and tomatoes, you’ll have a soul-warming spaghetti sauce.
- Pork Ragu. Ragu is a classic Italian dish typically made with ground beef, spices, and veggies. It’s an aromatic sauce often used in pasta dishes and is thicker than usual sauces.
- Pork Meatball Banh Mi. Banh mi is a staple of Vietnamese cuisine. It features a combination of tangy and savory fillings, encased in toasted bread. The addition of well-seasoned pork meatballs takes this sandwich to the next level.
- Pork Fried Rice. One of the most satisfying fried rice dishes I’ve ever had is packed with ground pork. Together with scrambled eggs and a mix of veggies, this fried rice will fill you up SO quickly.
- Asian Pork Cabbage Rolls. These spicy cabbage rolls are full of Asian flavors, and this is one of my go-to dishes come winter. Although you can make these rolls with turkey, chicken, or beef, the most budget-friendly option is ground pork.
- Dan Dan Noodles. Nutty, hot dan dan noodles are infused with meaty goodness, thanks to a meat mixture full of Szechuan spices. This dish takes time and effort, but is definitely worth your while.
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